Almond Poppyseed Kringle
By: Linda Bonwill - World Class Cooking
A Great Way To Mingle, Is With a Kringle.
A Kringle is a danish made with layers of sweet, flaky pastry dough filled with fruit, nuts, or another filling, then topped with sweet icing. Originally, the Kringle was a pretzel shape, but over time bakers from Northern Europe adjusted the shape to oval, as it is known today. Danish immigrants brought the Kringle to Racine, Wisconsin, in the late 1800s, where this danish became very popular.
Today, there are many variations of this famous Danish. It can be made round, straight, twisted, or braided. It can be made with just about any filling you want. I added a bit of brewed coffee to our dough. It has lovely notes of vanilla and almond, so no extract flavor was needed. I also stuffed the dough with a pre-made can of poppyseed filling. It was very easy to make and loved by all. If time is short, you can try using pre-made pastry dough. Either way, it will be great. So, put on the pot of coffee and start making this Kringle. You will be happy you did when you feel that tingle.
Featured Product: Vanilla Almond Kringle 8oz ground coffee
Ingredients
- 8 TBSP unsalted butter, cold
- 2 eggs, beaten
- 4 TBSP sour cream
- 1/2 cup sugar, white
- 1/2 cup vanilla almond kringle coffee, brewed (room temp)
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 12.5oz can poppyseed filling
- 1/2 cup slivered almonds
- 1 egg white, beaten
Glaze Ingredients
- 2 cups powdered sugar
- 2 TBSP heavy cream
- 2 TBSP vanilla almond kringle coffee, brewed
(Mix all ingredients to create an oozing glaze)
Instructions
- Brew a pot of Vanilla Almond Kringle Coffee. Reserve 1/2 cup to cool. Reserve extra for the glaze.
- Slice a stick of butter into 8 TBS pieces. Place in a small dish in the freezer until ready to use.
- Beat the eggs, sour cream, and sugar in a mixing bowl. Whisk in the coffee.
- Add flour, baking powder, and salt to a food processor. Pulse. Add the cold butter and pulse until small pieces of butter form around the dough. The dough should easily form into a ball. (If the dough is too wet, add some flour). Remove the flour from the food processor and add to a large mixing bowl. Fold in the wet ingredients until incorporated. Do not overfold.
- Roll the dough out on a floured surface to approx. 13x18 inches. Spread the poppyseed filling over top of the dough. Roll the longest edge to the opposite edge (like a jelly roll), making a long loaf. Seal the edge with your fingertips. Place on a greased baking sheet. Brush the roll with the egg white.
- Bake in a preheated oven at 375 degrees for approx. 25-30 mins or until slightly browned.
- While the pastry is cooling, make your glaze. Drizzle over the top of your pastry. Sprinkle with almonds.
NOTE:I roll the dough out on a 13x18-inch silicon mat for the perfect size. By preparing your pastry on the mat, you can easily lift the mat onto the baking sheet with the pastry on it.